Hollywood and Silicon Valley may get all the attention from the rest of the world, but Californians know that the best part of this state is the food! We are fortunate to have fresh produce available year-round and cultivate over 350 plant and animal commodities. In addition, California has the highest annual agricultural output of any state for over 50 years!* It almost makes you wonder why any California restaurant would get its food from Sysco, let alone most!

From the farmers who started it all, to Alice Waters, the pioneer of local organic produce in fine dining at Chez Panisse, the farm to table movement has its roots in California and continues to flourish. In a time when people are more disconnected from their food than ever, we are giving the farm to table concept new life and expanding it into the realm where it makes the most sense: plant based cuisine.

We strongly believe in providing a taste experience that gives people the comforting feeling they’re used to while gently challenging their perception of food – where it comes from and how what they eat impacts the world.

We proudly partner with local farmers. And because we see and speak to the farmers themselves on a weekly basis, we know when there has been a bad tomato crop or when organic cucumbers are flourishing, which allows us to tailor our menu accordingly. This creates a win-win situation for the farmers, for us and for our customers who can eat seasonal, organic and local food for the same cost (and sometimes cheaper than) the alternative.

Sage Vegan Bistro website